why make this recipe
This salad is quick, fresh, and bright. It uses few ingredients you likely have on hand. You can make it in minutes and serve it as a side or light meal.
introduction
This Cucumber Mozzarella Salad is cool and simple. It mixes crisp cucumber, soft mozzarella, and bright tomatoes with basil and a light dressing. For a warm and hearty snack to serve nearby, try buffalo chicken bacon mozzarella bombs as a game-day option.
how to make Cucumber Mozzarella Salad
- Wash the cucumbers, cherry tomatoes, and basil leaves.
- Slice the cucumbers into thin rounds.
- Halve the cherry tomatoes.
- In a large bowl, add cucumbers, mozzarella balls, cherry tomatoes, and fresh basil leaves.
- Drizzle olive oil and balsamic vinegar over the bowl.
- Sprinkle salt and pepper to taste.
- Toss gently so the ingredients mix but the mozzarella stays whole.
- Serve right away.
Ingredients :
- Cucumbers
- Mozzarella balls
- Cherry tomatoes
- Fresh basil
- Olive oil
- Balsamic vinegar
- Salt
- Pepper
Directions :
Slice the cucumbers and halve the cherry tomatoes. In a large bowl, combine cucumbers, mozzarella balls, cherry tomatoes, and fresh basil leaves. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine and serve immediately.
how to serve Cucumber Mozzarella Salad
Serve this salad cold or at room temperature. It goes well with grilled chicken, fish, or bread. Use it as a side for lunch or a light dinner. Garnish with extra basil leaves or a small drizzle of balsamic glaze if you like.
how to store Cucumber Mozzarella Salad
Store in an airtight container in the fridge. Eat within 1 day for the best texture. The salad can get watery as cucumbers release juice, so keep the dressing separate if you plan to store it longer.
tips to make Cucumber Mozzarella Salad
- Pat cucumbers dry after slicing to reduce water.
- Use fresh mozzarella balls for the best taste.
- Add dressing just before serving to keep the salad crisp.
- Taste and adjust salt and pepper at the end.
variation (if any)
- Add sliced red onion for a bite.
- Use lemon juice instead of balsamic for a bright twist.
- Add avocado or olives for more richness.
- Toss in cooked quinoa for a more filling salad.
FAQs
Q: Can I make this salad ahead of time?
A: You can prep the veggies ahead but keep dressing separate and mix just before serving.
Q: Can I use dried basil?
A: Fresh basil works best. Dried basil will not give the same fresh flavor.
Q: How long will the salad stay fresh?
A: Best eaten the same day. Store in the fridge and eat within 24 hours.
Cucumber Mozzarella Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A quick and refreshing salad featuring crisp cucumbers, soft mozzarella, and bright cherry tomatoes with fresh basil and a light dressing.
Ingredients
- 2 Cucumbers
- 8 oz Mozzarella balls
- 1 cup Cherry tomatoes
- 1/2 cup Fresh basil leaves
- 2 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Wash the cucumbers, cherry tomatoes, and basil leaves.
- Slice the cucumbers into thin rounds.
- Halve the cherry tomatoes.
- Add cucumbers, mozzarella balls, cherry tomatoes, and fresh basil leaves to a large bowl.
- Drizzle olive oil and balsamic vinegar over the bowl.
- Sprinkle salt and pepper to taste.
- Toss gently to mix the ingredients while keeping the mozzarella whole.
- Serve right away.
Notes
For best texture, pat cucumbers dry after slicing. Add dressing just before serving to keep the salad crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
